Instructions: Place the flour, sugar, cinnamon and salt in the bowl of a food processor. Process quickly to mix, about 2 seconds. Scatter the butter and pecans over the flour. Pulse the processor on and off until the mixture is crumbly but not massing together, about 20 to 30 seconds.

This topping recipe can be used immediately, stored up to two days in the refrigerator or frozen for a month. Just be sure to wrap it airtight in double plastic bags. Its not necessary to thaw the topping before using. If the topping freezes into a mass, massage the bag to crumble it.

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